The Chocolate Emporium in University Heights, Ohio offers melt-in-your-mouth pleasure for anyone who is passionate about extra-ordinary chocolates. For children and adults on allergy-related, vegetarian or kosher restricted diets, this choc-olatier provides an even more unique taste of heaven.

   Six percent of all American adults, and an even larger percentage of children, have severe and sometimes life-threatening inflammatory allergic reactions to one or more of the ingredients commonly found in pre-packaged and prepared foods. Also, it is estimated that over 75% of the population suffers from an inability to properly absorb particular common food substances, leaving them with building toxicities and sometimes the symptoms of undiagnosed maladies such as dysfunctional gastric problems, memory loss, headaches, fatigue, rashes or maladaptive behavior such as extreme irritability, or attention deficit/attention deficit hyperactivity disorder (ADD/ADHD).

   Chocolate, perhaps surprisingly, is not among the most common allergens. Rather, good quality dark chocolate has been shown to offer excellent health benefits, containing anti-oxidants equal to those found in green tea, as well as dopamine-releasing, mood-enhancing properties. The most frequent sensitivities in off-the-shelf and even some restaurant-prepared chocolate foods and snacks are a result of the most common and often hard-to-decipher ingredients.

   These ingredients include casein proteins found in all dairy products and by-products (even some that claim to be dairy-free); gluten, found in all wheat, rye and oats; peanuts, walnuts and cashews; eggs; soy lecithin; and the corn often found in many vegetable oils. Ingredients that cause the greatest problems are usually hidden in food fillers, preservatives and colorings, or are the result of preparation lines with non-diligent care for ingredient separation.

   When Eleanor Newman bought Helen Hutchley's Ice Cream and Candy Store almost 20 years ago, she never imagined the evolution that would occur for her business or her expanding and appreciative customer base. She had not planned to become a gourmet supplier of delicious delights for people with a range of dietary restrictions. But, a few years after opening, Newman decided to expand into these areas in order to satisfy the increasing dessert, snack, catering and gift-giving needs of a variety of her customers. She added a kosher chocolate kitchen and changed the store's name to reflect the new direction. Because her kosher certification required strict separation of meat and dairy, she opted to install a production area that was completely dairy-free and animal fat-free and one that used only pure ingredients with no fillers. Newman wanted The Chocolate Emporium's kosher customers to be able to freely serve their chocolate lace bowls filled with dipped strawberries, chocolate truffles and other treats alongside either meat or dairy meals. Then, as customers' delight quickly spread, online demand for The Emporium's kosher treats also grew nationally at her website, choclat.com.

   About five years ago, the web-based network of parents of children diagnosed with autism also came upon The Chocolate Emporium. Those who had experienced dramatic, quick and positive behavioral turnarounds by putting their children on a recommended gluten-free, casein-free (GFCF) diet were eager to continue the significant improvements, despite some doctors questioning the effectiveness of a nutritional approach, and despite the demanding restrictions of the diet itself.

   For those already highly stressed families, this meant absolute off-limits to usual favorites such as spaghetti, frosted cereals, pizza and off-the-shelf candy and cookies. For those parents, finding The Chocolate Emporium meant that their children could finally stay on the diet and deliciously satisfy their sweet cravings.

   This new demand led naturally to The Chocolate Emporium's second major expansion four years ago. Today, The Emporium is among a scant handful of candy makers nationwide that are set up to avoid cross-contamination from traces of typical allergens, such as wheat or peanuts used in other chocolates being produced. Additionally, they publish their ingredient lists with clarity and warn of any trace of nuts, eggs or dairy in products obtained from outside sources.

   While many individuals, corporate gift-givers, special event planners and caterers declare they wouldn't go anywhere else for their rich, gourmet (and still kosher) chocolate creations, increasing numbers of customers across the U.S. with food allergies and intolerances also depend on The Chocolate Emporium as an indispensable resource for joyful eating. The Emporium caters to people with celiac disease, a gluten intolerance that can lead to a host of mild to severe digestive symptoms; those with lactose intolerance; and those with eczema or asthma, or who are otherwise on food elimination diets to determine specific sensitivities. All can comfortably satisfy their chocolate cravings at The Chocolate Emporium.

   “Hearing how much customers love what we make has always made the extra work of individual care worth it,” Newman said. “Now, it's even more exciting. Almost every day we hear another amazing story about how we're helping people, too.”

   It is not unusual for the Chocolate Emporium staff to open the mail and find a crayon-printed thank-you from a six-year-old or a thrilled message from a sixty-year-old, each exuberant about his or her first allowed, most wonderful taste of chocolate.

For more information about The Chocolate Emporium gourmet chocolate retailer and candy factory, stop in at Cedar and Green Roads in University Heights, Ohio; visit www.choclat.com, e-mail info@choclat.com, or call either (216) 382-0140, or toll-free at 1-(888) CHOCLAT.

Top photo by Bob Perkoski, www.Perkoski.com.